106170 beef wraps anchovy rosemary mayonnaise Recipes
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beef tenderloin or 1 lb boneless sirloin and14 Morebeef tenderloin or 1 lb boneless sirloin, sweet peppers (red, yellow or orange), onion (thinly sliced ), butter, tomato (seeded, diced ), rosemary or 1 tsp dried, green onions (chopped ) or 2 scallions (chopped), garlic cloves (mashed ), garlic powder, extra virgin olive oil or 2 tbsp vegetable oil, red chili powder (berbere), sherry wine (if preferred ) or 2 tbsp wine (if preferred), italian spices, hot green peppers (seeded and sliced ), salt and black pepper40 min, 15 ingredients
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beef broth, flour, salt, fresh ground pepper and13 Morebeef broth, flour, salt, fresh ground pepper, olive oil, divided, butter, divided, stew meat, red onion, baby portabella mushrooms, roma tomato, yukon gold potato, stalks celery, green beans, baby carrots, corn, red wine, divided, fresh rosemary6 hour 45 min, 17 ingredients
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baby red potatoes, halved, olive oil , plus 1 tsp and9 Morebaby red potatoes, halved, olive oil , plus 1 tsp, fresh rosemary, kosher salt, black pepper , plus 1/8 teaspoon, garlic, center-cut beef tenderloin, trimmed, reduced-sodium beef broth, cornstarch, dry red wine, cold butter1 hour 15 min, 11 ingredients
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white wine vinegar, reduced-sodium soy sauce, lime juice and10 Morewhite wine vinegar, reduced-sodium soy sauce, lime juice, canola oil, honey, beef flank steak (1-1/2 lb), torn mixed salad greens, sliced green onions, water, green onion tops, pineapple tidbits, drained, honey-roasted peanuts, coarsely chopped, flour tortillas (8 inches), warmed15 min, 13 ingredients
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green, sweet red and yellow peppers , julienned and9 Moregreen, sweet red and yellow peppers , julienned, onion, halved and sliced, olive oil, divided, ground beef, kidney beans, rinsed and drained, salsa, steak seasoning, pepper, flour tortillas (8 inches), warmed, shredded reduced-fat cheddar cheese25 min, 10 ingredients
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mayonnaise, curry powder, milk, hot pepper sauce and13 Moremayonnaise, curry powder, milk, hot pepper sauce, mayonnaise, dijon mustard, hot pepper sauce, garlic clove, minced, chopped onion, mayonnaise, prepared horseradish, water, hot pepper sauce, beef tenderloin, cut into 3/4-inch cubes, canola oil15 min, 19 ingredients
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beef broth, all-purpose flour, tomato paste and14 Morebeef broth, all-purpose flour, tomato paste, beef demi glace, bacon drippings, beef round, cut into 3 inch pieces, sherry wine, chopped onions, burgundy wine, herb bouquet (bouquet garni), fresh parsley, fresh rosemary, fresh thyme, bay leaf, fresh mushrooms, sliced, butter, chopped fresh parsley, for garnish3 hour 20 min, 17 ingredients
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Bacon & Beef Wrapped Asparagus and Goat Cheesesirloin tip steaks, goat cheese, beef bacon and1 Moresirloin tip steaks, goat cheese, beef bacon, asparagus spears, fresh1 hour 10 min, 4 ingredients
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Rosemary Pan Seared Beef Tenderloin Skewersbeef tenderloin, cleaned, bamboo skewers, sea salt and3 Morebeef tenderloin, cleaned, bamboo skewers, sea salt, fresh ground black pepper, rosemary sprigs, cold pressed extra-virgin olive oil , plus 2 tbsp16 min, 6 ingredients
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Anchovy Amp Cherry Tomato Bruschettaanchovy & cherry tomato bruschetta, french bread loafs and11 Moreanchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.14 ingredients
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Roast Beef Wrapped Picklescream cheese, prepared horseradish, deli roast beef and3 Morecream cheese, prepared horseradish, deli roast beef, baby pickles, cut in half, grape tomatoes, cut in half, sturdy toothpicks6 ingredients
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Roast Beef Wrapslight cream cheese, horseradish mustard and5 Morelight cream cheese, horseradish mustard, chopped green onions, flour tortillas, roasted red bell peppers, drained and chopped, lean roast beef, very thinly sliced, romaine lettuce leaves7 ingredients
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Roast Beef Wrap with Horseradish Slawsour cream, prepared horseradish, coleslaw mix and4 Moresour cream, prepared horseradish, coleslaw mix, flour tortillas, flat leaf spinach or arugula, sliced roast beef, sliced cheddar7 ingredients
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Tapenade-Rosemary Aïoligarlic cloves, peeled, chopped fresh rosemary, mayonnaise and3 Moregarlic cloves, peeled, chopped fresh rosemary, mayonnaise, tapenade, olive oil (preferably extra-virgin), balsamic vinegar6 ingredients
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Rob Evan's Charred Rosemary Mayonnaisefresh rosemary, water, white vinegar, egg, cracked and4 Morefresh rosemary, water, white vinegar, egg, cracked, fresh lemon juice, dijon mustard, extra virgin olive oil, reserved tuna oil20 min, 8 ingredients
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Beef Stew Topped With Black Pepper Biscuit Crustbeef stew topped with black pepper biscuit crust ingredie... and36 Morebeef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.37 ingredients
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